Ingredients:
1 can condensed milk
1 spoon curd
1 spoon ghee
Method:
1. Pour condensed milk in a big microwavable dish.
2. Add 1 spoon curd and 1 spoon ghee.
3. Mix it well and keep it in the microwave.
4. Stir it, every 2 minutes.
5. Keep it for 5 minutes.
Tuesday, March 4, 2008
Bread Halwa
Ingredients:
Bread 1/2 pack
Butter 1/2 cube
Oil 6 to 7 spoons
Sugar 1 cup or according to your taste
Milk 1 cup
Method:
1. Cut bread into pieces and in a big pan put 1 spoon of oil and put the bread pieces and fry till light brown.
2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa.
Bread 1/2 pack
Butter 1/2 cube
Oil 6 to 7 spoons
Sugar 1 cup or according to your taste
Milk 1 cup
Method:
1. Cut bread into pieces and in a big pan put 1 spoon of oil and put the bread pieces and fry till light brown.
2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa.
Pepper chicken
Ingredients:
Chicken- 2 lbs
Pepper powder- 4 tsp
Onion- 2 big
Curry leaves
Ginger-1 small piece
Garlic- 3 pieces
Vinegar- 1/2 tsp
Oil
Salt- as needed
Method:
1. Heat the oil in the pan and put the chopped onion,some curry leaves, ginger and garlic to the oil and fry till the onions become light brown.
2. Add the pepper powder to the above and fry for a few seconds.
3. Add the chicken pieces and stir it.
4. Close the lid and let the chicken cook.
5. Don't add water since the chicken releases water from it.
6. Open the lid and stir on continuous intervals.
7. Continue stirring until the chicken gets cooked.
8. Now you can keep the lid open and put in low flame for the water( if any) to evaporate.
9. Add the remaining curry Leaves to the chicken.
10. Add Vinegar to the fry, stir and remove from flame.
Chicken- 2 lbs
Pepper powder- 4 tsp
Onion- 2 big
Curry leaves
Ginger-1 small piece
Garlic- 3 pieces
Vinegar- 1/2 tsp
Oil
Salt- as needed
Method:
1. Heat the oil in the pan and put the chopped onion,some curry leaves, ginger and garlic to the oil and fry till the onions become light brown.
2. Add the pepper powder to the above and fry for a few seconds.
3. Add the chicken pieces and stir it.
4. Close the lid and let the chicken cook.
5. Don't add water since the chicken releases water from it.
6. Open the lid and stir on continuous intervals.
7. Continue stirring until the chicken gets cooked.
8. Now you can keep the lid open and put in low flame for the water( if any) to evaporate.
9. Add the remaining curry Leaves to the chicken.
10. Add Vinegar to the fry, stir and remove from flame.
Garlic curry
Ingredients:
Garlic cloves- 10
Chilli Powder- 2 tsp
Tamarind Paste- 1 tsp
Tomatoes- 2
Onions (medium sized)- 2
Ginger garlic paste (1 tsp)
Mustard Seeds
Asafoetida powder(a little)
Curry leaves (5 or 6)
Oil
Salt
Method:
1. Chop the onions and tomatoes.
2. Also,cut the garlic cloves lengthwise.
3. Add oil in a pan, splutter the mustard seeds, add a bit of asafoetida powder, then add the chopped onions.
4. Saute for sometime, and then add the ginger garlic paste, saute for a while.
5. Then, add the garlic. Fry for a while.
6. Then, add the tomatoes, chilli powder, curry leaves and salt.
7. Pour some water to the mixture and allow to boil.
8. After the mixture has boiled and the raw smell of chilli powder has disappeared, add the tamarind paste.
9. Let the mixture to come to a boil.
10. Garlic curry is ready!
Garlic cloves- 10
Chilli Powder- 2 tsp
Tamarind Paste- 1 tsp
Tomatoes- 2
Onions (medium sized)- 2
Ginger garlic paste (1 tsp)
Mustard Seeds
Asafoetida powder(a little)
Curry leaves (5 or 6)
Oil
Salt
Method:
1. Chop the onions and tomatoes.
2. Also,cut the garlic cloves lengthwise.
3. Add oil in a pan, splutter the mustard seeds, add a bit of asafoetida powder, then add the chopped onions.
4. Saute for sometime, and then add the ginger garlic paste, saute for a while.
5. Then, add the garlic. Fry for a while.
6. Then, add the tomatoes, chilli powder, curry leaves and salt.
7. Pour some water to the mixture and allow to boil.
8. After the mixture has boiled and the raw smell of chilli powder has disappeared, add the tamarind paste.
9. Let the mixture to come to a boil.
10. Garlic curry is ready!
Eggplant curry
Ingredients:
Eppplant - 1 lb
Tamarind paste - 1 tsp
Onion -1 (medium size)
Garlic - 8 pods
Chilly powder - 1 tsp
Corriander powder - 2 tsp
Salt to taste
Oil -1 tbsp
Method:
1. Grind onion and garlic.
2. Cut the eggplant.
3. Add 1/2 cup water to tamarind paste.
4. In a pan ,add oil, add the ground onion and garlic and fry for 10 minutes.
5. Then add the eggplant followed by chilly powder,corriander powder and salt.
6. Stir for 5 minutes.
7. Then add the tamarind juice to the pan and cook, make it to a thick curry.
Eppplant - 1 lb
Tamarind paste - 1 tsp
Onion -1 (medium size)
Garlic - 8 pods
Chilly powder - 1 tsp
Corriander powder - 2 tsp
Salt to taste
Oil -1 tbsp
Method:
1. Grind onion and garlic.
2. Cut the eggplant.
3. Add 1/2 cup water to tamarind paste.
4. In a pan ,add oil, add the ground onion and garlic and fry for 10 minutes.
5. Then add the eggplant followed by chilly powder,corriander powder and salt.
6. Stir for 5 minutes.
7. Then add the tamarind juice to the pan and cook, make it to a thick curry.
Badam Gheer
Ingredients:
Badam- 25 g
Milk- 2 cups
Sugar- 6 tsp
Saffron-as needed
Method:
1. Soak 25g of badam for an hour.
2. Remove the skin and grind to a smooth paste.
3. Add 6 tsp of sugar and stir well.
4. Whip in a mixie to form lather.
5. Add a few strands of saffron.
6. Serve hot or cold.
Badam- 25 g
Milk- 2 cups
Sugar- 6 tsp
Saffron-as needed
Method:
1. Soak 25g of badam for an hour.
2. Remove the skin and grind to a smooth paste.
3. Add 6 tsp of sugar and stir well.
4. Whip in a mixie to form lather.
5. Add a few strands of saffron.
6. Serve hot or cold.
Mango Lassi
Ingredients:
1 large mango fruit(or half can mango pulp)
1 cup thick sweet curd (or yoghurt)
1 tsp sugar
Method:
1. Beat all of the above ingredients in a blender.
2. Serve cold.
1 large mango fruit(or half can mango pulp)
1 cup thick sweet curd (or yoghurt)
1 tsp sugar
Method:
1. Beat all of the above ingredients in a blender.
2. Serve cold.
Beetroot Chutney
Ingredients:
100g Beet-root
6 Red Chilies
one Medium Onion
1 inch of tamarind
1 spoon mustard
l tsp urud dhal
¼ tsp asafoetida
1 tsp salt
1 tsp canola oil.
Method:
1. Peel off the skin on the beet-root and the onion.
2. Cut the vegetables into equal size pieces.
3. Heat a frying pan and add a teaspoon of oil.
4. After a couple of seconds, add the mustard and let it splatter.
5. Then, add the red chilies, the asafetida and the urud dhal.
6. When the urud dhal turns slight brownish in color, add the onion, beet-root and tamarind along with a teaspoon of salt.
7. Fry all the ingredients in the pan for five minutes.
8. After 5 minutes, let the ingredients cool in room temperature.
9. Then, add the cooled mixture in a mixer and grind it into a paste.
100g Beet-root
6 Red Chilies
one Medium Onion
1 inch of tamarind
1 spoon mustard
l tsp urud dhal
¼ tsp asafoetida
1 tsp salt
1 tsp canola oil.
Method:
1. Peel off the skin on the beet-root and the onion.
2. Cut the vegetables into equal size pieces.
3. Heat a frying pan and add a teaspoon of oil.
4. After a couple of seconds, add the mustard and let it splatter.
5. Then, add the red chilies, the asafetida and the urud dhal.
6. When the urud dhal turns slight brownish in color, add the onion, beet-root and tamarind along with a teaspoon of salt.
7. Fry all the ingredients in the pan for five minutes.
8. After 5 minutes, let the ingredients cool in room temperature.
9. Then, add the cooled mixture in a mixer and grind it into a paste.
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